Italian Cream Pudding
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
561
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 665 mg | (17 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 68 mg | |||
| Complete sugar | 63 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 leaves white gelatin
- 1 Vanilla bean
- 300 milliliters Whipped cream
- 200 milliliters milk
- 3 Tbsps sugar
- 200 milliliters white wine
- 1 handful mint
- 3 Tbsps honey
- 200 grams Currants
- 100 grams Raspberries
- mint (for garnishing)
Preparation steps
1.
Soften gelatine in cold water. Slit vanilla pod lengthwise and scrape out seeds. Combine cream with milk, sugar, vanilla seeds and pod and simmer for about 8 minutes on low heat. Remove vanilla pod and remove pan from heat. Squeeze gelatine, add to vanilla cream and dissolve, stirring. Rinse 4 ramekins with cold water, pout vanilla cream and refrigerate for 5 hours.
2.
For the sauce: boil wine with mint. Puree, strain through a sieve and season with honey. Cool.
3.
Rinse currants and raspberries and pat dry. Arrange berries and mint sauce on dessert plates. Dip ramekins into hot water for a few seconds and invert onto plates. Garnish with mint and serve.
